Name: Butternut Squash Hummus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: Gluten-Free, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan
Ingredients: 1 cup cubed butternut squash; 4 cloves garlic ((skin on)); 4 cloves garlic ((peeled + minced)); 2 Tbsp lemon juice; 1 15-ounce can chickpeas ((lightly rinsed + drained)); 1/3 cup tahini; 3-4 Tbsp olive oil ((plus more for roasting garlic)); 1/4 tsp each sea salt + pepper ((to taste)); 1/2 cup fresh parsley ((chopped)); 1/4 tsp ground cinnamon; 1/2 tsp ground cumin; 1/4 tsp smoked paprika ((optional: )); Whole-wheat pita chips; Roasted carrots*

From the recipe box

Butternut Squash Hummus

Yield8

Prep10 min

Cook20 min

Total30 min

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Ingredients

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Step by step

Method

5 steps

1
Heat the oven to 400°F. Toss the squash cubes and the skin-on garlic cloves with a little olive oil and roast 20 to 25 minutes, until the squash is soft and lightly browned.
2
Squeeze the roasted garlic out of its skins.
3
Put the squash, roasted garlic, minced garlic, lemon juice, chickpeas, and tahini in a food processor and blend until smooth.
4
With the motor running, drizzle in 3 Tbsp olive oil. Add the salt, pepper, cinnamon, cumin, and smoked paprika and blend again, adding a splash of water if it's too thick.
5
Taste and adjust, then top with parsley and serve with pita chips and roasted carrots.

Butternut Squash Hummus